Food composition



Peteeiedpee. 25, 19.475

AFool) lConno'srfrl 0N Sidney 4Moslim, New 5 York, N. Y., designer te Mushen Foundation Incorporated, 'New a 'corporation of New'York Yury i1 claims.

invention relatesito the Pldictlon of. food compositions containing in aqueous disperfy sion a nely divided special.fraction o fvr dehulled oats which food composition, has `been heated to an elevated temperature-,and whereby-fthe stringy characteristics or' the lln'ely special Iractionof y dehulled. oatshas -beensbstantially overcome.`

It has been observedthat ywhenathis iinely di-j vided `spendi fraction ordehuiiedmetsis' dispersed in water.,liquidwho1eor milkor sim.

ilar aqueous medium in thefamount o1 f1 partot 1 total solids yto between 4 andjparts o twater,

and particularly while there arealsopresent' tor each part ofthe -ilnelydivided oat fraction.. after the product has been boiled orheated to elevated temperatures suchvastobetween V170" F. and 210 e F., the producteven after cooling nasa str ingvgo gummy appearance; and when picked` up in af spoon, for example, long strands o t the dispersed ilnely divided oat fraction hang. down from the. spoon, makin g the product-, objectionable for some purposes. 'object olthe present inventionistherefore to provide a means for substantiallyovercoming the stringy characteristic yof.L a nne1y. divided 'j l oatso that `when the Voat isboiledin water ,or

milk desirably containing somefsu'gars, arid pa`. rv

o 'ticularly vafterfthe product "hasbeen cooled or chil led. .v the objectionable:characteristics will have been substantially` overcome' andthe prod--fy uct may be picked up with' a vsp'oonvvitl'xout `difilculty and without pulling into Vlong'.l strings or strands. l l' 4 l`. Still furtherv objects and 1 advantages will ape pear frornthe more detailed description set forth below, it'beingfvr understood, however, that this more detailed description, is given ,bvfway of il lustration and explanation or'ilvfand not' by wayg of limitation,v since various :ladgei'r therein 'maybe made by those skilledin .the art withoutde-f' parting from Athe scope andfspirit ofthepresent invention.

It `has now corporated with the nelydividedspecial ,de"

f hulledodt between 10a/tend l35% byweight'of geiatinegeinstme weighed the' nneiy divided special. fraction of dehulledloats .and the kcomlzvina#v in water 'or-mills and ,particularly where there are` also present about 4 tor 6parts otfasugar to eachl part oi the. special fraction oi laats), the ,stringy 'been' vfound that when there is in! water in gelatin combination and 6` parts Lo! 'water "and then heatedto boiling iorseveral minutesiollowed. by .allowing tocool 'and chilling; 'may be picked upv with a spoon and' cut vsharply Vwithi, out developing? anyf stringy characteristic 'as is observed whenjgelatinis omitted.` l

i'lnelyy divided special fraction of dehulld 'oats or. of the .special oatf'sugar combinatinis heatedvv lwith between 4 a .n:1v'8.parts of water r,or milk whereas in accordance .with 'the procedures of the present invention the stringvV characteristics are `sillistaritially de'st! :oyed.,

`ff'pr'exa ple, a compositionfincluding ,'Illt finely,k divided special fractn o! dehulled oats y'an amount 01"'1 part ot'tli'e specialloat- Thisfis particularly obse ed in to each part combination..

ArnongV t hulls andexterior, leaving the oat groats, These oat glClatSv are then treatedto removegthe starch and 'i to concentrate l the j lhigh protein portion' thereoi.'

, In t g y edngtnese' groetew yeinem the rlativelrhigh protein fractiomthe groatsare ground tok such an extent `that at least and de'si'rably o ormore thereof will pass through ascreen" f or meshvor bolting cloth' havingy a flneness in 'excessjof 60 mesh and ,desirably in excessfof90 and A mesh.' It' is the-'residue Awhichis left; after suchY grinding and screening orboltin'gj` and which, when boiled with from 4to 8 parts o! water ormilk foreach `part'of the special oat residue andparticularlvwheref there are also present 3 to '8 parts of asugar to eachpart o1 if residue, possesses unusuallygreat stringyfcharstarch content of thisiraction will be muchvless characteristics` are substantially destroyed al'` e though l'the other characteristics of the product are iully'retained. 'Ihesestringy characteristics acteristies.'

. 'I'his special ally "in excess of 22%. -At the 'same `time the than the starch content ofoat flour."

vFor example,v in separating thefr'elatively high starch fraction' from' the 'relatively low starch 'ifraction to obtainthe relatively- 'lowstarch frac# f and 30%Y of a! 250' Bloom gelatimgwhen "added tof u garsV there lmay be included su`` crose, de ztr'pse'.` glucose, corn syrup, molasses or' other Similar'sugar product.

Thisparticular fractionof oats isbest preparedy by first 'milligthe oats'to remove the 'cellulosic fraction of oatswill have a proteinc'ontent in excess of ab`: ut 20 and genertion, the groats are ground so that a maior proportion thereof, say 60% to 80%, will have a ilneness in excess of 60 mesh and desirably at least 60% to 70% of the ground material will have a fineness of between 90 and 100 mesh.

Then thegroundmaterial is screened. prefervably through. v.aff'iine"silkscreen to lrernove.; all:4

particleswhich will not go through a 60 mesh screen and preferably which will not go through a`v 90 to 100 mesh screen.

The oat material which goes through thescreenf will contain the relatively high starch fraction,

whereas the material left onthescreen will .be

relatively low in starch content.

The coarse fraction produced in this vmanner is desirably then nely ground, preferably to a? mesh of at least 70 and desirably to at least 100 mesh. f

In accordance with the procedures of the pres'- I en tinvent'ion; it has beenl found that where this combination o( between"10% and35`% byweight Y orgiatin'aniaoat rossa, weight of the fine-y 1y divided special coarse fractionof oatsis heatf ed inlwater or'milk 'to' 'anelevated temperature such las to'between" 170 Aand21`0F.fa'r`i d 'partieularly wherel there isl also present at least between about 31and18 parts goffa sugarto each part oftheflnely'ground'coarse'fraction that the f stringy characteristics of this special `oa` t frac:ti on are substantially destroyed.

This ,eilec't 'of breaking, thesltrin'gycbaracter istics ofthe vfinely. dividedl special'iraction of dei ment ,withv gelatin inthe aforesaid manner and although tests have'been conducted withjother typesA of, materials which in themselves have" no nciairesults havenqtbeenobtamed. t

4,whine desired, i the combination 'off the nnen divided special fraction of dehulled oats and the gelatinmaybe cornbined,A with a sugarand then heated in a smaller amount' of water( or liquid w'hole4 or skim milktol an elevated temperature in excess of 200 F. or even under pressure to a temperature oi' 235 F. to 245 F. to produce aI highly plastic product. and whichproduct maygsubsequently be; combined with additional, water vor milk. l I

Fonfexambielthe spcial en -gelatincmbina'-' tion may be addedto water'or y'milkcontaining betweenv 65% vand 85% and desirably about '10% of a sugar such as deXtrOse, sucrose or glucose, the gelatin being present in an amount 'of between 10% and 35% against the weight of the` special oatfraction yand the sugarbeing present` in an: amount otbetween' 3 and-8 parts toeach part-.of fthe speciall oat fraction. ,The specialoat fraction, gelatin andlsugarfmayflrst be combined andI then "added to, the water orfmilkorthe special Oatfgelatin combination may b added direct tothefsugar solution. ,For example, one parto! water orQmilk'm'ay be combined with 3 to Sparts oi'v thefspeciai oat-.gelatin-s'ugar combination' and f desirably `.l part of.y v,water I or milk,y may be com-f bined with 4to 6 parts oi' they special oat-gelatin` sugar combination.Y The combined materialsjinay` then `be heated to an ,elevated temperature `in excess of .2006 and desirably maybe vcontinuously boiled until a temperature of. 2259 F'. 15024591,

is` reached.A Under these circumstances, no starch gelatinizationoccura E Y. n. p 4 f .Whilje maintainingthe" product at this elevated temperatureJt maybe poured into molds or forms and allowed to cool and solidify. 'The solid prod-A uct in this form containing the special oatgelaobjectionablestringy characteristiafsimilar bene- `hulledoatsjI has".been `observed only'by the trea't-v l1;4 1941, entitled Water thickening agents and methods Of makingvthe same, and Serial No. 463,651, `fliedy `lilovexfriber 28, 1942, entitled Ice creamcornpsijtionsff Having described my invention, what I claim is l. A "food composition comprising a heated -V aqueous` dispersion of a combination of a iinely divided special fraction of dehulled oats and gelatin, 'said specialirac'tionof dehulled'f'oats 'containinginexcessot'about 20% total protein and havingV a relatively -low `starch yand af relatively highfprotein contentfas" compared to-"dehulled oats,` said gelatin 'being present in an famount'of between `10% and" 35%y against the weigh'i. 'foi.'v the? oat fractionfsaid composition being substantially f free'ofstringy'charactristics f 2.:v A foodv composition 1 compi-15mg au heated "aqueous dispersion' 'cfa combination oi' a. finely divided-special iractionbf dehulled 'oats' a'ndfgelv atln, said'special fraction 'offdehulled oats con# taining in "excess of about 20 %v total protein andg havingV aV relatively low. Y starchl and a rrelatively high protein content' 'f as compared to dehulled oats, said gelatin being-presentin an' amount of between10% and'35% "against the Weight ofthe oat'fraction, saidfcompo'sition being/substantially free f of Y' stringy characteristics, the aqueous medium being present in an amountoi' 4 to *8 parts toeach'partoithe combination.

34 A' food composition comprismg'- a heated aqueous dispersion of a combinationv ofia finely'r divided special fraction of f dehulledoats, gelatin `and a sugar, 'saidi special'fraction-of dehulled oats containing in excess'of `about 20% total protein and having'afrelatively low starch and a'relatively high proteincontentv ascompared'to devmined oats,- Nsaifdf 'gelatin'r being present'fin' an` amount 'of between 10% v andj35% against ther A weight of' the "oat fraction; said' composition being substantiallyY fr/ee of ,stringy 'characteristics.'j 4. A food compositioncomprising `ia". vheated aqueous dispersion o'f a combination of a vfinely divided specialiraction o! dehulled oats, Lgelatin and a sugar, saidspecial fraction of dehulled oats containing in excess or' about v20% total protein" and having 'a relativ/elylow starch'and a'relative- .ly, highjprotein content ascompared'tojdehulled oats, said vgelatin'being present inian amount lot' between 10% and'35%,fag1nst the weight ofthe oat fraction, the sugar being present'in 'an'amountofbetween 3 and 8 .parts to each part ofthe oatv y fraction, Asaid compositionbeingsubstantially free of stringychara'cteristics.'

5.v Ameth'od otproducing va heated'oat'compol sition substantially 'free'r oi' 'stringy characteris tics which Campuses' rheatinsgifmbimtin 0f ailnely divided special. 'fraction of'dehulledoats and gelatin injan m1189118 medium' toa temperature of at least V,1' (0"` F.; 'gelatin being present in an amount-of 'between "and y35%y against the weight oi' the ioatfractionithe aqueousfmedium each vpart ofthe combination.

6. A method of producing a heated oat compobeing present infanl amounty o1. 4 y to ti parts to sition substantially free of stringy characteristics which comprises heating a combination of a nnely divided special fraction of dehulled oats, gela'- tin. and a sugar in an aqueous medium to a temperature of at least 170 F., gelatin being present in an amount of between' 10% and 35% against the weight of the oat fraction and the sugar being present in an amount of between 3 and 8 parts to each part of the oat fraction, the aqueous medium being present in an amount of 4 to 8 parts to each part of thev combination.

7. A food composition comprising a heated aqueous dispersion of a combination of a finely divided special fraction oi dehulled oats and gelatin, said special fraction oi dehulledvoats being substantially free of those particles which will' go through a 60 mesh when the dehulled oats are ground to a flneness that will permit .a major proportion thereof to pass through a 60 mesh screen, said gelatin being pressentin an amount of between 10% and 35% Yagainst the weight of the oat fraction, said composition being substantially free of stringy characteristics.

composition substantially free of stringy charac- 8. A food composition comprising a heated I aqueous dispersion of a combination of a finely divided special fraction of dehulled oats and gelatin,'said special fraction of dehulled oats being substantially free of those particles which will go through a 60 mesh screen when the dehulled e oats are ground to a ilneness that will permit 80% thereof to pass through a 60 mesh screen,

said gelatin being present in an amount of be-v of a finely divided special fraction ofV dehulled.

oats and gelatin in an aqueous medium to a temperature of at least 170 F., said special fraction of dehulled oats beingsubstantially free of those particles which will go throughs. 60 mesh screen teristics which comprises v'heating a combination of a nely divided special fraction or dehulled oats, gelatin and a sugar in an aqueous medium to a temperature of at least 170 F., said special Y fraction of dehulled oatsbeingsubstantially free `of those particles whichwill go through a 60 mesh screen when the dehulled Aoats are ground to a fineness` that will permit a malga proportion thereof to pass through -a60 lafsh screen, said gelatin being present in anlamount of between 10% and 35% against the weight of the oat fraction and the sugar being present'in an amount of between 3 and 8 parts to each part of the oat fraction, the aqueous mediunrbeing present" in an amount 01'14 tor parts to each pax-'tibi the combination. y A- 11. A method oi producing a novel heated oat composition substantially fr'eaof stringy charv ac'ristics which comprises heating a combinanon of a finely divided special fraction of dehulled cats, gelatin and a sugar in an aqueous medium to a temperature of at least .170 F.. said special fractionrof dehulled oalts being substantially free of those particles which will go through a mesh screenl when the dehulled oats are ground to a nneness that will permit %-thereof to pass through a 60 mesh screen, the gelatin being present.A in an amount of between 10% and 35% against .the weight of the. oat fraction and the sugar .jbeing `present in an Yof between 3 and aparts of the oat fraction, the'aqueous mediumbeinspresentinanamountof4to8partsto pm of the combination Y amm Musiniiia` 

